Spinach Cream
A vegan Spinach Cream that can be used on its own or mixed with other vegetable creams. Use it as a spread on bread for sandwiches, or as a sauce or side dish for some grilled meat. If you don't use it all instantly, keep it in the refrigerator.
Add <quantity>3<unit>tbsp</unit></quantity> of salt to a pot with <quantity>8<unit>cups</unit></quantity> of water and bring it to a boil over high heat. Prepare a bowl full of cold water
Pick <quantity>1<unit>kg</unit></quantity> of spinach leaves
Add the spinach to the boiling water and use a skimmer to submerge. Wait 30s and remove the leaves
Transfer the leaves to the cold water to cool down quickly
Transfer the leaves to a strainer over a bowl. Squeeze them to remove the excess water
Place the spinach leaves in a tall container. Mix with a hand blender on high speed until smooth
Add <quantity>¼<unit>cup</unit></quantity> of the puréed spinach to a tall container
Season with salt and black pepper to taste
Drizzle extra virgin olive oil to taste and add <quantity>1½<unit>tbsp</unit></quantity> of water
Blend with a hand blender on high speed until smooth. The spinach cream is ready
Enjoy!
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